Description

French Onion Meatballs combine the rich, savory flavors of slow-cooked onions with tender ground beef meatballs smothered in a cheesy, creamy sauce. This recipe features caramelized onions sautéed with garlic, thyme, and white wine, mixed into juicy meatballs, then cooked on the stovetop and topped with bubbling Gruyere cheese. Served alongside toasted baguette slices, it’s a comforting dish perfect for a cozy dinner or entertaining guests.

Ingredients

Scale

For the Onions

2 tablespoons olive oil
4 medium yellow onions, thinly sliced (about 6 cups)
3 cloves garlic, thinly sliced
2 bay leaves
1 1/2 teaspoons kosher salt
1 teaspoon fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1/3 cup dry white wine (such as sauvignon blanc)
2 tablespoons unsalted butter

For the Meatballs

1 pound 90% lean ground beef
1 large egg, beaten
1/3 cup panko breadcrumbs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil

For the Sauce and Serving

1 tablespoon all-purpose flour
2 cups low-sodium chicken broth
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
6 ounces freshly grated Gruyere cheese (about 1 cup)
Toasted baguette slices, for serving

Cook Mode Prevent your screen from going dark

Instructions

Cook the onions: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced onions, garlic, bay leaves, and 1 1/2 teaspoons kosher salt. Cook, stirring frequently, until the onions are deeply golden and reduced in volume, about 45 minutes. Add a splash or two of water if pan becomes dry around the 30-minute mark. Then add thyme and black pepper and cook another minute until fragrant. Stir in the white wine and butter, scraping the pan bottom to loosen browned bits. Remove bay leaves and transfer onions to a plate to cool slightly.
Make the meatball mixture: In a large bowl, combine ground beef, beaten egg, panko breadcrumbs, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. When onions are cool enough to handle, roughly chop half the onions and fold them into the meat mixture. Mix everything gently but thoroughly with clean hands until combined.
Form the meatballs: Shape the mixture into 16 evenly sized meatballs, about 1 1/2 inches each. To get uniform size, form mixture into a mound, divide into quarters, then divide each quarter into quarters.
Cook the meatballs: Heat 2 tablespoons olive oil in the cleaned skillet over medium-high heat. Add meatballs spaced apart and brown on all sides for 10 to 12 minutes.
Make the sauce: Sprinkle 1 tablespoon flour over the meatballs and toss gently, cooking for 1 minute to remove raw flour taste. Pour in 2 cups low-sodium chicken broth, add remaining reserved onions, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Stir and simmer until sauce thickens and darkens slightly, approximately 10 minutes.
Add the cheese and broil: Preheat the oven broiler on low. Sprinkle 6 ounces grated Gruyere evenly over the meatballs and sauce. Place skillet under the broiler until cheese is melted and bubbly, about 2 minutes.
Serve: Serve the French Onion Meatballs hot with toasted baguette slices. Leftovers can be refrigerated for up to 5 days.

Notes

If the onions begin to stick or dry out while cooking, add a splash of water to prevent burning.
For extra tenderness, avoid overmixing the meatball mixture to keep the meatballs juicy.
Use a good quality Gruyere for best melting and flavor.
To make ahead, prepare the meatballs and sauce through step 5, refrigerate, then broil cheese just before serving.
Leftover meatballs and sauce can be reheated gently on the stovetop or in the microwave.

Nutrition

Serving Size: 4 meatballs with sauce and baguette
Calories: 450
Sugar: 8g
Sodium: 550mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 34g
Cholesterol: 110mg